Steve's Rye Amber Ale Beer Recipe | All Grain American Amber Ale | Brewer's Friend
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Steve's Rye Amber Ale

164 calories 16 g 12 oz
Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Pandy Grelps
Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Sunday March 1st 2015
1.050
1.011
5.1%
33.0
13.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.75 lb American - Pale 2-Row6.75 lb Pale 2-Row 37 1.8 51.9%
2.25 lb German - CaraAmber2.25 lb CaraAmber 34 23 17.3%
1.75 lb American - Munich - Light 10L1.75 lb Munich - Light 10L 33 10 13.5%
1.25 lb American - Rye1.25 lb Rye 38 3.5 9.6%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 7.7%
13 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Cascade0.5 oz Cascade Hops Leaf/Whole 7.7 Boil 60 min 11.78 16.7%
1 oz Cascade1 oz Cascade Hops Pellet 4.5 Boil 30 min 11.64 33.3%
0.50 oz Cascade0.5 oz Cascade Hops Leaf/Whole 7.7 Boil 15 min 5.85 16.7%
0.25 oz Cascade0.25 oz Cascade Hops Pellet 4.5 Boil 5 min 0.75 8.3%
0.75 oz Cascade0.75 oz Cascade Hops Pellet 4.5 Whirlpool at 165 °F 15 min 2.95 25%
3 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22.75 qt Sacch Rest (160 F) Infusion -- 149 °F 60 min
10.9 qt Mash Out (boiling) Infusion -- 168 °F 15 min
Starting Mash Thickness: 1.75 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Somerville, MA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
4 1 31 19 6 41
Mash Chemistry and Brewing Water Calculator
 
Notes

A rye amber ale for Steve at Barismo.

Several new techniques are being attempted with this one, even though it's not really for us. First off, we milled the rye separately and are allowing it to kind of "pre-convert" for 15 minutes, then adding the rest of the grain. and striking in as normal with a traditional protein rest schedule. The second thing we're trying is a whirlpool hop stage at flame-out.

3/1/15: Brewed this today. Went off pretty well, no real major hangups despite introducing a couple new techniques. No idea if either is going to have an appreciable influence on the finished beer, but we'll have to see. Hit our OG spot-on and it seems like it's going to ferment perfectly well. More updates soon.

3/8/15: Thiefed sample for gravity reading and tasting. Nailed the FG - 1.012, attenuation only 1pt better than anticipated. Final abv should be 4.99%. Pre-conditioning tasting notes:
Subtle, quaffable. Solid stylepiece highlighting balance almost to a flaw; mild malt breadiness, just enough hops, could use a bit more. I think our cascade being lower AA than anticipated cost us a few ibus. Drinks like a commercial amber without the nasty adjunct taste of stale corn. Would crush this on a summer's day. Going to carb heavy to add mouthfeel and hopefully make the beer more interesting.

3-22-15: Bottled into 12oz bottles. Added .75 cups corn sugar to prime. Pipetted 2mL of yeast into each bottle. Yielded exactly 48 bottles, and one bomber which will be ours.

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  • Public: Yup, Shared
  • Last Updated: 2015-04-26 16:39 UTC
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